Confection



Oct. 21, 1947. H. c. GIBSON, SR

CONFECTION Filed May 10, 1946 FIG. I

H, a. mason Patented Oct. 21, 1947 CONFECTION Harvey 0. Gibson, Sn, Lancaster, Pa. Application May 10, 1946, Serial No. 668,673 9 Claims. (01. 99-137) This invention relates to a confection and is a continuation in part of the application Ser. No.

' 544,906, filed by me under date of July 14, 1944.

An object ofthe invention is the provision of a wafer which is mounted on a stick having a slot therein to receive and support said wafer, to both sides of which is applied a confection of different kinds or flavors, the confection being frozen if desired with a housing applied to the outer surface, the wafer seated within the slot in the stick for maintaining it in accurate position within a housing and out of contact therewith.

Another object of the invention is the prosurface of the confection with the Whole being enclosed within a non-edible wrapper.

This invention will be best understood from a in the appended claims.

In the drawings:

Figur 1 is a view in perspective showing a confection constructed according to the principles of my invention.

Figure 2 is a transverse vertical section adjaedible materials,

cent the center of the confection showing the position of the stick supporting a wafer in the slot.

Figure 3 is a modified form of the confection showing the stick and wafer at right angles to the position disclosed in Fig. 1.

Figure 4 is a horizontal section taken line dx-da: of Fig. 2.

Figure 5 is a sectional view similar to Fig. 4 showing the wafer and stick as arranged in Fig. 3.

Referring more particularly to the drawing in designates generally the stick having a portion ll projecting outwardly from an edible mass generally designated by the numeral I2.

The inner end I 3 of provide an elongated notch l4 which is embedded in the confection. The bifurcated inner end of said stick is wider than the projecting along th housing, providing a space This stick may be made any shape and the handle may be round or flat.

The wafer 20 is of suificient area that it substantially divides the mass of confection l2 into two separate parts mass of confection the latter extends around its edges as illustrated in Figs. 2, 4 and 5 to protect said wafer against deterioration by defrost.- ing when removed from refrigeration.

The wafer partition may comprise any suitable and it may be flavored to conform to the flavorings of the confection enclosing it.

Cake dough or batter treated to provide a light, crisp consistency is especially adaptable:

for use.

the wafer within the stick is bifurcated to tected against defrosting by to the wafer. Furthermore, the ribs provide substantial reinforcement for the wafer and for this cause additional ribs or figurations may be supplied, if desired.

However, the right to employ a wafer not provided with ribs is reserved.

The basic idea of employing a wafer in this confection is not alone to provide an article of food but primarily to use it as. an important structural feature providing a partition for substantially separating two types or flavors of confection which is sealed to the faces and edges thereof and also to provide two compartments within a housing or a mold. It is smaller than the areas between the walls of said housing and it is mounted on a stick so as to accurately support its edges out of contact with the bottom and walls of said housing. The particular reason for this is to permit the materials filled into the compartments to unite around the edges of the wafer as illustrated in Figs. 2, 4 and 5.

These wafers when made of cake dough or batter are crisp and spongy and they readily absorb moisture. This quickly becomes frozen when the confection is subjected to refrigeration to complete it. Conversely when removed from refrigeration the wafer soon becomes defrosted, soggy and unpalatable unless the edges are prothe surrounding masses. By thus retaining the frozen moisture in the wafer it retains its crispness and remains in a crunchy condition as long as the confection remains frozen thereto. While the above is directed to the matter of protecting the edges of the wafer it is also apparent that by supporting it on the stick it is accurately located and held thereby in the housing and the freezing of the materials in the compartments causes them to become adhered to its opposite faces or surfaces, thus protecting them against defrosting and likewise they adhere to the stick and bind the wafer thereto as indicated in Figs. 4 and 5. Consequently a frozen mass firmly engages both the wafer and the stick until it is entirely consumed by the eater.

An important feature of the combination wafer and stick is that the wafer supported in the notch of the stick will support the confection on the stick and prevent it from slipping downwardly on to the hands of the consumer.

The housing for the confection, as designated by the numeral 2| in Fig. l, is provided by applying a coating over the exterior of the masses of confection as generally designated by the numerals 22 and 23 which have been sealed to the faces and edges of the wafer-partition as designated by the numeral l2 enclosing the masses of confection, and the top is .closed as illustrated by the numeral 28 in Fig. 2.

When a preformed edible or a non-edible container is employed for a housing, as by the numeral 30 in Fig. 3 the top of said housing is open as indicated by the numeral 3|. However, after the compartments in the housing have been filled a covering for the top may be provided by means of a coating or an icing. Said container is provided with a passage at the bottom to receive the handle portion of the stick as indicated at 25.

If desired the wafer partition may be a narrow one and located, as indicated at 32 in Figs. 3 and at right angles to the position of the partition as designated in Figs. 1, 2 and 4. According to this arrangement it is' apparent that the relationship of the materials as disposed in the or bilaterally I compartments of the housings differ, so that in the eating thereof the confection, as illustrated in Figs. 1, 2 and 4 provides two types or flavors with each bite taken of the confection. Alternatively whereas, only one type or flavor is had with each bite of the confection as illustrated in Figs. 3 and 5.

The edible container may be made of any suitable material, as an example: It may be made of the materials employed in the manufacture of ice cream cones. And it may be made moisture proof by coating or lining its interior surfaces with any approved edible, moisture resisting material. For accomplishing this end and facilitating speed and economy, a number of molds such as may conveniently be handled are firmly bound together and a like number of containers seated therein to receive said coating or lining material. A corresponding number of plugs accurately conforming to the interior surfaces of said containers are also provided, said plugs having handles supplied thereto to facilitate convenience by inserting said handles into a mechanical device made especially for the purpose of holding and maintaining said plugs in accurate position with relation to the position of the containers in the molds, said plugs having their exterior surfaces supplied with said moistureprooiing ingredients, after which they are simultaneously inserted into said containers and quickly withdrawn therefrom. Thus the moisture proofing is completed.-

The materials which are simultaneously filled into the housing compartments at each side of the wafer are widely varied and any combinations of materials may be employed to provide a higher degree or palatability through a more perfect blending of the materials employed as an example. Ice cream or water ice may be supplied in one compartment while crushed fruits which have been duly stabilized may be supplied to the other compartment. The materials may be frozen or they may be congealed sufliciently or held together in any approved manner.

And since higher quality and considerably larger quantities of stabilization is required for fruit than is required for ice cream the necessity for their separate processing and separate compartments within the housing when a combination thereof are employed in this confection becomes strikingly apparent.

Fruits and/or fruit juices are particularly desirable for use in this confection-they are, preferably, finely divided for more perfect blending with a stabilizer for fortifying them for resistance against formation of objectionable hard ice designated crystals therein when frozen; for providing a smooth, velvet-like texture, and improving palatability; for converting the juices into a semi- :ielied consistency, eliminating sloppy liquids in handling-for which: gelatin, pectin, agar agar or other approved stabilizers are employed. The approximate required amount of the above named stabilizers-dry or powder form-high grade and full strength, is: Gelatin, 1% to 1 /2%; pectin, /1.% to 2%; agar agar of 1% to 1 varying according to the requirements of different fruits. Other materials are stabilized according to their respective requirements.

Fruit acids are employed for emphasizing flavor and for more perfect blending of flavors employed.

Since most stabilizers will keep perfectly for a long time after incorporation with the fruits it is expedient to process the fruits when canned or otherwise preserved, thus facilitating both Prog-' 2,429,868 6 ress and economy, plus a higher degree of sania suitable wrapper. It is desirable, due to the tationinhandling. eye appeal provided by the variegated colors of Lower grades of gelatin discolor fruits, there-' the various materials employed, that the coatings fore, it is necessary to employ the highest. grade and wrappers be of transparent materials.

which is colorless, odorless and tasteless. 5 Any other approved manner for making the Pectin is a desirable stabilizer in this confecconfection may be employed as may become contion since it works well in acid media. venient from time to time.

In making the confection a mold provided with While the confection is shown in the accoma series of cavities to facilitate forming, freezing panying drawings as substantially rectangular it or otherwise congealing the masses of material is 10 may be made of any shape desired. And the botrequired, especially when the housing as desigtom 24 of the containers and molds maybe subnated by thenumeral 2| in Fig. 1 comprises a stantially tapered to facilitate guiding the handle coating which is applied over the exterior of the r of the stick into the passage 25 therein.

molds. The molds may be provided with a pastion is devoted to ways and means for making the to enter therethrough until the shoulders of the The invention is predicated on the salient bifurcated end supporting a wafer are firmly enstructural features of a wafer of less area than gaged with the bottom of said mold. the interior of a housing located and supported On the other hand, the sticks having the wafers in accurate, predetermined position within said seated within the slots may be inverted and sushousing and out of contact with the walls and pended within the molds by a mechanical stickbottom thereof by a slotted stick having shoulders holding device. In this event the stick-holding provided thereon. The wafer seated within the device is inverted and the sticks are inserted into elongated slot in the stick is firmly held in accua passage provided in said stick-holder for receivrate position away from the walls of the housing.

firmly in the passages and the holder supporting stick, as illustrated in the accompanying drawmold upon which the bottom end of the wafer determined space from the bottom of the housing may rest in order to insure a space between the to permit a portion of the edible material diswafer and the bottom of the mold so as to permit posed in the compartments therein to flow and the masses of materials filled into the compartunite around the bottom of the wafer. The wafer ments to unite around the bottom end of the provides a pa t for Su s t l y S paratin wafer. The molds should be tapered sufiiciently tion is still retained by the stick-holder. stabilizing ingredients forproducing a perfect -When preformed edible or non-edible conresult.

tainers are employed for housing the confection The edible material which is disposed, simulthe use of molds is also desirable. Therefore, taneously, into the housing compartments conalready disposed in the molds to fill the housing 5 When removed from refrigeration, the confection compartments with the confection material after being firmly supported by the conjoined wafer the stick supporting the wafer-partition in posiand stick.- tion has first been located therein. What I claim and desire to secure by Letters After the compartments in the preformed con- Patent is:

confection are exposed as indicated by the numaterial an edible partition forming compartmeral 3! in Fig 3 However, a covering comprisments therein and of less width and height than ing coatings or icings may be employed for sealthe housing, a stick supporting said partition ing the tops of both the edible or non-edible con- 0 with its edges out of engagement with said houstainers, as indicated by 28 in Fig 2 Or a noning and congealed masses of edible material in edible covering may be employed for the nonsaid housing compartments extending around the edible container. edges of the partition.

In order that the coatings or icings may be 2. A confection comprising a housing, said more conveniently applied to the exposed tops of housing being open at the top, an edible partition molds containing said confection may be insaid housing compartments extending around the into a coating or icing material. Or the covering end of the housing.

may be accomplished in any other approved man- 3. A confection comprising a housing, a cenner. On the other hand, edible coverings may trally disposed slotted stick therein, a wafer of be omitted and the confection enclosed within less length and breadth than the interior of the 7 housing supported in said slot with its edges out of contact with the housing and dividing the latter into compartments, frozen masses of edible material in the latter sealed to the faces of the afer and, serving to protect it against defrostplng when the confection is removed from refrigreration,

I 4. A confection comprising a housing, an edible partition forming compartments therein of less height and width than the housing, said partition having spaced parallel ribs, a slotted stick supporting said partition by embracing it between said ribs and serving to hold it out of engagement with the walls of the housing and congealed masses of edible material in said housing compartments extending around the edges of the partition.

5. A confection comprising a, housing, and provided with a passage in the bottom, a slotted stick extending therethrough having shoulders engaging said bottom, a, wafer seated in said slot out of contact with the bottom of the housing andforming compartments in the housing, two kinds of confection material in the compartments, the massesof confection sealed to the faces of the wafer and united around its edges to protect the wafer against deterioration by defrosting when exposed to normal temperature.

6. A confection comprising a wafer-like edible partition, said partition having spaced parallel ribs, said partition carried by a slotted stick with said ribs interlocking with the bifurcations of the stick, two kinds of edible material stabilized by one of the groups consisting of gelatine; pectin and agar agar molded into form and adhered to the faces of the partition, a portion of said materials extending around the edges of the partition and protecting it against deterioration by defrosting.

'l. A confection comprising a housing, an edible partition forming compartments therein and of less area than the interior of the housing, a centrally disposed slotted stick locating and supporting said partition in a vertical position away from the interior surfaces of said housing, congealed masses of edible material filled into said housing compartments, sealed to the faces and extending 8 around the edges of the partition, the partition seated in the slot of the stick to prevent'it and the masses sealed thereto from slipping downward on the stick while the confection is being eaten.

8. A confection comprising a, housing having a passage in the bottom, a portion of a slotted stick extending therethrough, the slotted end of the stick engaging said bottom, a wafer seated in said slot supported in vertical position out of contact with the housing and substantially separating the housing into two compartments, two flavors of confection material frozen in the compartments, and sealed to the housing and the faces and edges of the wafer and stick, supporting the confection on the conjoined wafer and stick.

9. A confection comprising an edible housing, a centrally disposed wafer therein, said wafer substantially separating two kinds of confection, said confection frozen and adhered to the faces and edges of said wafer, the two confections sealed together at their edges providing a strong bond for binding the frozen masses to the wafer, said confection duly stabilized with one of. the groups consisting of gelatin, pectin and agar agar to prevent the formation of icy crystals in the confection including the moisture in the wafer.

,HAR-VEY C. GIBSON, SR.

REFERENCES CITED The following references are of record in the file of this patent:

- UNITED STATES PATENTS OTHER REFERENCES Manufacture of Sherbets and Ices," W. P.

Martin, The Ice Cream Trade Journal, September 1938, page 12. 

